Under Pressure Cookbook - Signed by Chef Thomas Keller hoc sauce the Thomas Keller Insignia Stainless

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Under Pressure Cookbook - Signed by Chef Thomas Keller hoc sauce the Thomas Keller Insignia StainlessUnder Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times. An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldnt